The name speaks for itself: the dough is "brewed", as boiling water is added to it - necessarily boiling, and not just hot. It is appreciated for its excellent working properties: it is malleable, rolls thinly, almost does not dry. And for its delicious taste, it is often preferred not only with ordinary, but also with sweet fillings. We will talk about all this further.

Important: before mixing with your hands, you can use a mixer with a special mixing attachment. You can knead from beginning to end in a food processor to prevent the mass from getting too cold.

Classic proportions.

Suitable for anyone interested in how to make choux pastry for dumplings without using eggs. The ingredients are the simplest, and the result is impressive (as in the photo).

You will need:

• flour - 400 grams;
• salt - 0.5 teaspoon;
• vegetable oil - 50 milliliters;
• boiling water - 250 milliliters.

Preparation

1. Add oil, salt, 1/2 volume of flour to boiling water, stirring at the same time with a spoon.
2. Begin kneading with your hands when the temperature of the mass is acceptable, continually adding flour.
3. Achieve uniformity (the lumps should disappear) - the texture should be firm, soft, smooth, like plasticine.

You can start sculpting right away, but if the mass seems very "cool" to you, it is enough to put it in a bag for 30 minutes - the necessary plasticity will appear.

The recipe for boiling water dumplings is also suitable for other dishes. Even pasties or flat cakes, similar to lavash, are made from it (they are baked in a hot dry frying pan).

Option with milk. Delicious dough. Step by step recipe

Another interesting recipe choux pastry for dumplings - using boiling milk instead of water. How long does it take to cook dumplings?

You will need:

• milk - 1 glass;
• flour - 3 cups;
• salt - 1 teaspoon.

Preparation

1. Combine 2 cups of flour and salt in a large bowl.
2. Pour hot milk, start stirring with a spoon until smooth.
3. Add the rest of the flour, a little at a time, kneading with your hands.
4. Form a ball, pack in cling film, leave for half an hour.

Elasticity is the main quality of boiled dumplings dough (you may not use all the specified amount of flour). The quality of the mass for easy sculpting: not very dense, but not too liquid either.

Dumplings with different fillings

The best dough is choux pastry. It works well for dumplings with potatoes, but the recipe allows us to experiment with other fillings. Let's try different ways... By the way, the dough can be cooked in a slightly different order - see below.

With potatoes

You will need:

• boiling water - 250 milliliters;
• flour - 2 cups;
• salt - 0.5 teaspoon;
• potatoes - 700 grams;
• onion - 1 piece;
• vegetable oil to taste.

Preparation

1. Dissolve the salt in boiling water in a cup or glass.
2. Pour 2 cups flour into a large bowl, pour in the hot salt solution with constant stirring.
3. Adding flour, knead the dough on boiling water dumplings with potatoes.
4. Place the dough on the table, cover with a bowl and let rest.
5. Fry the onions in oil, mash the potatoes and combine both ingredients.
6. Divide the whole mass into four parts, remove one part from under the bowl, roll it into a thin layer on a table powdered with flour.
7. Dip the edges of the glass into the flour, squeeze the circles out in the layer (roll the cuttings into a ball and send them under the bowl).
8. Blind dumplings.
9. Place in small batches in boiling salted water and cook for 1 minute.

Make sure potato filling was warm - then it does not crumble, it is convenient to work with it.

With cherry filling

Dumplings with cherries are a wonderful treat that will decorate and festive table... They are made in a special way - so that the dough remains soft even under the influence of cherry juice.

You will need:

• flour - 300 grams;
• water - 250 milliliters;
• vegetable oil - 2 tablespoons;
• soda and salt - 1/3 teaspoon each;
• sugar - 3 tablespoons;
• starch - 1 tablespoon.

Preparation

1. Combine flour, soda, salt in a deep bowl.
2. Pour the oil into a glass, add boiling water, pour into the flour mixture and stir with a spoon.
   Continue kneading the dough with your hands.
3. Remove the seeds (if any) from the cherries using a hairpin or special tool.
4. Spreading the berries on dough circles, sprinkle with a pinch of the sugar-starch mixture and sculpt the dumplings.
5. Cook the finished products in the usual way.

With curd filling in a bread maker

Don't want to knead with your hands or don't have a food processor? But there is a bread maker. The machine will do everything for you, while you still have time to think about filling your products. For example, about cottage cheese. By the way, ready-made food can be both sweet and salty (with a neutral taste of the dough) - it all depends on your imagination, and we will just give an example of how to make choux pastry for dumplings and curd filling.

You will need:

• flour - 3 cups;
• water - 1 glass;
• egg - 3 pieces;
• salt - 1 teaspoon;
• cottage cheese - 250 grams;
• sugar - 2 teaspoons;
• raisins - 1 tablespoon.

Preparation

1. Break 2 eggs into the container of the apparatus, add salt, pour in boiling water.
2. Sift flour, pour into container.
3. Select the program "Pelmeni" / "Kneading the dough" (depending on the type of machine).
4. Roll up a ball, put in a bag and refrigerate for an hour.
5. Thoroughly mix the cottage cheese with the remaining egg, salt, sugar, add the raisins - and you can sculpt.

The method of cooking depends on the filling in the dumplings. If salty - salt more strongly and water, and if sweet - salt quite a bit.

No wonder choux pastry is so praised for dumplings with potatoes, or with cottage cheese, or with berries, or with mushrooms. Whatever filling you choose, the choux pastry will become an excellent "company" for her, and ready-made dumplings will delight you with excellent quality and unforgettably delicate taste.

It is fragrant and delicious treat people are accustomed to considering it semi-finished products and do not refer to it as gourmet food. However, in many countries there are recipes that offer special technologies on how to prepare this dish. You can make your own choux pastry on dumplings or dumplings.

How to make choux pastry for dumplings

V different countries the treat has its own names, for example, in Italy they are called ravioli. If you make choux pastry for dumplings at home, then the treat will turn out to be even tastier and more appetizing. As a rule, it consists of water, eggs and flour with salt, but the option under consideration has additional ingredients. Choux dumplings are very tender and delicious. A recipe always leaves some room for experimentation with spices and ingredients.

Choux pastry recipe for dumplings

Some people cook only according to the classic or universal recipe. It turns out choux dumplings dough, which is also suitable for making homemade dumplings. If you want something unusual, then you should try to add new components to the already known ones. You can choose and try any recipe for choux pastry for dumplings from the ones discussed below.

Boiled water dumplings dough with egg

Cooking time: 45 minutes.

Servings Per Container: 5-6.

Purpose: Dinner / Lunch.

Cuisine: Russian.

The dough for dumplings on boiling water with an egg will have a denser mass, it will stick better. You will end up with a very flexible base that will simplify and speed up the sculpting. Dumplings dough cooks on boiling water in 45 minutes and even a novice cook can handle the recipe. below is presented step by step recipe with photos that will help you prepare an excellent dinner.

Ingredients:

• vegetable oil - 1 tbsp. l .;
• wheat flour - 3 tbsp.;
• egg - 1 pc.;
• boiling water - 1 tbsp.;
• salt - ½ tsp.

Cooking method:

1. In a clean bowl, beat the egg and salt with a fork.
2. Next, you need to add flour, vegetable oil... Stir the food thoroughly.
3. Little by little, add boiling water to the mixture, first knead the mass with a spoon, then knead it with your hands. Look at the state, you may need to add flour.
4. You should have a smooth bun. Leave it to swell for a while.
5. Roll the base into a thin layer and you can start cutting out circles for future dumplings with a glass.
6. The plasticity of the base allows you to use a lot of filling (will not tear). You should have juicy, tasty dumplings.

Choux pastry for dumplings without eggs

Cooking time: 30 min.

Servings Per Container: 2-3.

Calorie content: 215 kcal / 100 g.

Purpose: Dinner / Lunch.

Cuisine: Russian.

Complexity of preparation: easy.

Dough for dumplings with boiling water is easy to prepare without eggs. The process of creating a base is very simple, most of the time will be spent on sculpting. Choux pastry for dumplings without eggs, the result is elastic, tasty and does not require many ingredients. The versatility of this recipe lies in the fact that it can be used for dumplings or pasties. Below is the step by step method creating a homemade, tender base for dumplings.

Ingredients:

• sunflower oil- 3 p. l .;
• flour - 3 cups;
• boiling water - 1.5 cups.

Cooking method:

1. In a clean bowl, combine butter, flour and salt in the proportions shown above. Next, you need to pour boiling water in a slow stream.
2. Stir the ingredients thoroughly so that no lumps form.
3. Cover the table with flour, put the base on it and start kneading.
4. The finished result will be similar to plasticine, the dumplings will not tear when you start to cook them. You can roll out one large layer or several smaller ones if you have a shape.

Choux dough on milk for dumplings

Cooking time: up to 1 hour.

Servings Per Container: 5-6.

Calorie content of the dish: 240 kcal / 100 g.

Purpose: Dinner / Lunch.

Cuisine: Russian.

Complexity of preparation: easy.

Choux dough on milk for dumplings will be tender, light, soft and tasty. The cooking method is not entirely familiar, but there is nothing complicated about it. The components listed below are rated for a large number of dumplings that you can put in the freezer and store there. If you are a lover of other flour treats, then according to this recipe you can make pasties or dumplings.

Ingredients:

• salt - 1 tsp;
• flour - 1 kg;
• milk - ½ l;
• eggs - 2 pcs.

Cooking method:

1. Combine milk, salt, eggs in a saucepan.
2. Next, you need to add enough flour so that the mass looks like the option for pancakes.
3. Light the stove and place the ingredients on low heat. The mass will begin to swell and thicken.
4. It is imperative to stir the base so that it remains homogeneous, does not burn, and is free of lumps.
5. Remove the pan from the heat when the contents have thickened. You cannot bring to a boil, otherwise the protein from the eggs will curdle.
6. Place the blank on the floured foil.
7. Knead the workpiece well, adding the required amount of flour. The final product should not stick to your hands, you get an elastic, dense mass.
8. After half an hour, the base should cool down and then you can start cutting it.

Choux pastry for dumplings in a bread maker

Cooking time: 35 min.

Servings:

Calorie content: 215 kcal / 100 g.

Purpose: Dinner / Lunch.

Cuisine: Russian.

Complexity of preparation: easy.

If you wish, you can make choux pastry for dumplings in a bread maker. Modern household appliances greatly simplify the work in the kitchen. To brew the base, you just need to prepare the ingredients and set the required mode. You can use any filling you like: chicken, pork, or Ground beef... Below is a step-by-step recipe for a great dumpling dough.

Ingredients:

• steep boiling water - 180 ml;
• vegetable oil - 3 tbsp. l .;
• flour - 400 g;
• salt - ½ tsp.

Cooking method:

1. Prepare your oil and salt.
2. Next, sift the flour.
3. Put salt, flour, vegetable oil in the bowl of the bread machine and add boiling water.
4. Select the yeast-free mode of the appliance for 15 minutes.
5. Remove the finished result from the bread machine, put it in a bag for 20 minutes.
6. When the base has cooled down, you can start preparing the dish.
7. This is one of the most quick ways making choux pastry for dumplings.

Choux dough dough - cooking secrets

The experience of cooking this dish is huge, many chefs have noted some features that simplify the process or help to achieve a better result. You can remember the following secrets of making custard dough dough:

1. The quality of flour is very important, you should always take only sifted flour, the base should be kneaded around the circumference, in any direction convenient for you.
2. After the end of mixing, cover with a damp cloth or towel on top, let the mass stand for about 30 minutes. During this time, the gluten will swell, the mass will become more elastic, which will make it easier to sculpt dumplings.
3. It is recommended to mix the base with your hands, this is the only way you will be able to achieve the required consistency. For this reason, homemade dumplings are always tastier than store dumplings, where this process is performed by a machine.

Video: Dough for dumplings

Lovers of dumplings know well that dough plays an almost decisive role in taste. ready meal... And, perhaps, it is the choux pastry for dumplings that can be called the best and most delicious. It is surprisingly tender, light, you can use any filling with it - both sweet and savory. Cottage cheese, cherries, strawberries, potatoes, cabbage, meat - all these traditional options go well with choux pastry.

This recipe can be called universal: the dough is suitable not only for making dumplings, but also for making dumplings, and even for pasties and manti. And what is important, the choux pastry is very pleasant and easy to use: soft and pliable, it rolls out well, and thanks to its elasticity, sculpting dumplings and dumplings will not cause any trouble.

If the very name "choux pastry" is associated with something difficult to prepare, which a beginner is unlikely to cope with, we can assure you that this is not at all the case. It is no more difficult to prepare regular test for dumplings, and the main difference is that hot water is added to the dough (and not just hot, but boiling water) to make flour. And it is brewing that does all the "magic", improving the characteristics of the dough.

In general, if you are not the owner family recipe successful test for dumplings and dumplings and are on the lookout, be sure to make choux pastry. Most likely, you no longer have to go through more and more new options, the result will turn out so delicious!

Ingredients

• 1 egg
• 1/3 teaspoon salt
• 1 glass of boiling water
• 3 cups flour (and a little more for sprinkling the table)
• 1 tablespoon sunflower oil

How to make choux pastry for dumplings

First, we will cook the dough in a bowl, so choose a bowl wide enough for easy kneading. We drive in one egg and add salt to it.

Shake the egg with a fork until more or less homogeneous.

Add one glass of flour to a bowl and stir the ingredients already in the bowl with a fork. Sift the flour before adding it.

We boil the kettle and measure out one glass of boiling water. Add boiling water to a bowl and stir the dough quickly.

Then add the remaining two glasses of flour in parts and knead the dough first in a bowl for 2-3 minutes using a fork or spoon. Then we move on to kneading it on the table.

Sprinkle a little flour on the work surface and spread out the dough. With both hands, gently, but quite intensively, knead the custard dough for 4-5 minutes.

You will notice how the dough will change its texture throughout the entire kneading process. At first it was knobby and uneven, then it became smoother, but still not very elastic. In the end, the dough will be perfectly smooth and incredibly soft and elastic. But for this, one more manipulation must be done with the dough, for which we need a clean package. We form a ball from the dough, put it in a bag and close tightly.

Leave the dough in the bag for 10 minutes, then take it out and knead it for another 30 seconds. That's it, the choux pastry is ready and can be further used for its intended purpose - for making dumplings or dumplings with your favorite fillings.

Alternatively, you can freeze the dough, it is perfectly stored in the freezer until requested. So you can make a double portion right away if you like. Although, of course, it is more convenient to freeze not the dough itself, but the products made from it, but if you are limited in time, then freezing the dough is a good way out.

Today I will share with you the recipe universal test... We will prepare excellent choux pastry for dumplings, dumplings, manti and pasties. It turns out to be simply amazing - this successful plastic dough is not only easy and quick to prepare, but also rolls out remarkably to a super-thin state. In addition, even children can sculpt homemade dumplings and dumplings from this dough - the dough does not break, the edges are easily fastened, and when boiled or steamed, the products do not stick.

Dumplings and dumplings prepared for further cooking can be frozen - after boiling, the choux dough does not crack, and the finished products are obtained as just molded. By the way, you can use both sweet and savory stuffing for dumplings and dumplings - the dough is universal. And also try pasties on choux pastry - it is just great for this business!

From the specified number of products, you will get enough dough to mold about 50 medium-sized dumplings. As you understand from the photo, I made homemade dumplings with cherries - an amazing treat for the whole family.

Ingredients:

Cooking a dish step by step with a photo:

The recipe for making choux pastry for dumplings, dumplings, dumplings and pasties includes the following ingredients: Wheat flour(I have top grade), boiling water, salt, refined vegetable (I use sunflower) oil and egg... By the way, you can cook such a dough in lean version- and without adding eggs, then you need less flour.

We make a depression and pour odorless vegetable oil into it. Mix everything with a spoon or fork (or with your hands, if you like).

Now pour boiling water over the flour. It is thanks to the use of not cold water, and boiling water improves the swelling of gluten, which, in turn, improves the quality ready-made dough- it becomes more obedient and elastic. Then let the brewed flour cool to a slightly warm state.

The dough turns out to be very tasty, plastic. When working, you do not need to make a lot of effort to knead the mass. Cooking takes a minimum of time and food.

Universal recipe for choux pastry for dumplings

Ingredients:

Recipe Information

• Cuisine: Russian
• Type of dish: hot dish
• Cooking method: on the stove
• 20 minutes

• 1 glass of boiling water
• 2 cups of flour;
• 1/2 teaspoon salt
• 2 tablespoons of vegetable oil;

Cooking method:

Sift flour to remove foreign debris. We put it in a dish convenient for work, make a small depression in the middle and pour in vegetable oil.

Pour salt into boiling water. Stir to melt the crystals and add flour.

If desired, you can add an egg to the composition.

Stir the mixture immediately. We do this with a spoon or a spatula, since the mass is hot and you can burn your hands. Stir until all the liquid is absorbed. When kneading the mass, a lot of flour pieces and crumbs are obtained.

When the temperature of the mass drops, put all the flour crumbs on the table and continue to knead with your hands, while all the pieces will come together into a single lump. It will become soft, plastic.

Ingredients for the filling:

• 500-550 grams mixed minced pork;
• 1 onion;
• salt, pepper to taste;

Put the minced meat in a cup, add salt, pepper and chopped onion. In order for the minced meat to be juicy, you can pour 3-4 tablespoons of warm water. To mix everything.

Onion can be replaced with garlic.

Divide the lump of dough into parts convenient for further rolling.

Roll one piece into a long strip. Cut the strip into pieces. If the cut pieces stick a little to the surface of the cutting board, you can add some flour.

We give each piece a round shape using a rolling pin. Roll out the round pieces thinly, about 2 mm. Put a teaspoon of minced meat in the middle, join the edges, and twist into a circle.

Cook dumplings in salted water. We put them in boiling water. Stir so as not to stick to the bottom. Dumplings are boiled for no more than 10 minutes, otherwise they may fall apart.

We catch the cooked dumplings with a slotted spoon in a deep bowl. Add a piece of butter, mix. Butter can be replaced with sour cream or mayonnaise.

Garnish with herbs before serving. Dumplings can be eaten hot or cold, they do not lose their taste.

Cherry dumplings from choux pastry universal recipe

Choux pastry can be used to make dumplings with the most different fillings... It is perfect for every taste. The filling can be sweet fruit, cottage cheese, potato, mushroom. In the summer season, you can enjoy dumplings from fresh berries cherries.

Well-ripened berries are selected for the filling. Depending on how sour the berries are, sugar is added to them or not.

Ingredients:

• 600 grams of cherries;
• 100 grams of granulated sugar;
• 1 kg of choux pastry;
• honey, sour cream for serving;

Cooking method:

First of all, you need to prepare the filling: wash, sort out the berries and remove the seeds from them. It is convenient to remove the bones with a teaspoon handle or a paper clip.

Cover the berries with sugar, stir.

To remove excess cherry juice, pour the berries into a colander. We put it in a bowl to collect the flowing juice. The juice can be used to make jelly or compote.

While the juice is draining, we make blanks for dumplings. We take part of the dough, roll it into a large thin circle.

Using a mold of a suitable size, cut into circles. We remove the excess dough, in the future we use them too.

Put 3-4 berries in the middle of the mug, depending on the size of the circle.

We fasten the edges, giving the dumplings a crescent shape.

Ready-made dumplings spread on the boards sprinkled with flour. They can be cooked directly or placed in the freezer for freezing and long-term storage.

Dumplings are boiled in boiling water, removed with a slotted spoon in a large cup. To avoid sticking, sprinkle with a small amount of sugar.

Dumplings are served on the table in a large cup, and then laid out on portioned plates. Water them with sour cream or honey, depending on the taste of the diners.

Video custard dough for dumplings universal recipe